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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sun-dried Tomato and Roasted Garlic Dip Recipe

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This recipe for Sun-dried Tomato and Roasted Garlic Dip is from The APSO Southern Division Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

5 garlic cloves
2 teaspoons olive oil
3/4 cup sun-dried tomatoes
1/2 cup dry white wine
1 1/2 (8-ounce) packages cream cheese, softened
1/3 cup finely chopped green onions
1 cup freshly grated Parmesan cheese
Directions:
Directions:
Place garlic on a piece of aluminum foil; drizzle with oil. Fold foil to seal. Bake at 425° for 25 minutes; let cool 15 minutes. Squeeze pulp from garlic cloves into a small bowl.
Combine tomatoes and wine in a small saucepan; bring to a boil. Reduce heat to low, and simmer 20 minutes or until wine evaporates and tomatoes are soft. Process tomatoes and garlic in a food processor until smooth. Add cream cheese, and process until smooth, stopping to scrape down sides as needed.
Spoon mixture into a small bowl; stir in green onions and Parmesan. Serve warm.
Personal Notes:
Personal Notes:
Delicious with flavored crackers.

 

 

 

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